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Old 11-03-2010, 04:00 AM   #1
Feb 2010
Louisville, KY
Posts: 17

I have a few extract batches under my belt and decided to try and formulate my own new recipe. I have lately been a fan of the imperial stout and decided to try creating a recipe for one using Ray Daniels' "Designing Great Beers" as my guide. Any inputs on something that seems far out of the norm would be greatly appreciated.

Bailey Imperial Stout
Imperial Stout

Recipe Specs
Batch Size (G): 5.0
Total Grain (lb): 12.500
Total Hops (oz): 4.00
Original Gravity (OG): 1.103 (P): 24.4
Colour (SRM): 52.6 (EBC): 103.6
Bitterness (IBU): 82.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
10.000 lb Dry Malt Extract - Light (80%)
1.000 lb Chocolate (8%)
1.000 lb Roasted Barley (8%)
0.500 lb Brown Sugar, Dark (4%)

Hop Bill
3.0 oz Target Pellet (9% Alpha) @ 60 Minutes (Boil) (0.6 oz/Gal)
1.0 oz East Kent Golding Pellet (4.7% Alpha) @ 15 Minutes (Aroma) (0.2 oz/Gal)

Misc Bill

Single step Infusion at 151F for 60 Minutes.
Fermented at 68F with WLP004 - Irish Ale

Recipe Generated with BrewMate

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Old 11-03-2010, 04:08 AM   #2
Nateo's Avatar
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts

You might consider scaling up the sugar and scaling down the DME. I don't have hard numbers, but the FGs on extract brews tend to be high. 80 IBUs will definitely help balance a high FG, but I bet it'll turn out pretty thick the way it is written up now.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

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